Salad
5-6 medium potatoes (about 2 1/2 pounds) 4 slices bacon,
well-cooked and crumbled 3/4 cup chopped bok choy 1 red pepper,
diced 1/2 cup chopped green onion 1/4 cup chopped celantro Sauce
1/3 cup mayonnaise 1 tsp sugar 1 tbs soy sauce
1-2 tsp sesame oil 1/8-1/4 tsp hot mustard powder 1/8 tsp salt
Boil the potatoes until cooked but still firm. Cut into potato salad-sized chunks.
Mix theingredients for the sauce together, using more or less sesame oil and host
mustard according totaste (the more the better, up to a point...).
Put all solid ingredients together in a large bowl,then add the sauce and mix well.
Chill.
7
Cold Chinese Noodles in Peanut-Sesame Sauce 1 lb. chinese-style noodles
(or any spaghetti/fettucini-type pasta) 2 Tbsp. dark sesame oil
DRESSING: 6 Tbsp. peanut butter 1/4 cup water 3 Tbsp. light soy sauce
6 Tbsp. dark soy sauce 6 Tbsp. tahini (sesame paste) 1/2 cup dark sesame oil
2 Tbsp. sherry 4 tsp. rice wine vinegar 1/4 cup honey 4 medium cloves garlic,
minced 2 tsp. minced fresh ginger 1-2 Tbsp. hot pepper oil (see instructions below)
* 1/2 cup hot water GARNISH: (all are optional, depending on your taste) 1 carrot,
peeled 1/2 firm medium cucumber, peeled, seeded, and julienned
1/2 cup roasted peanuts, coarsely chopped 2 green onions, thinly sliced
Cook noodles in large pot of boiling unsalted water over medium heat until barely
tender and still firm.. Drain immediately and rinse with cold water until cold.
Drain well and toss noodles with (2 Tbsp) dark sesame oil so they don't stick together.
FOR DRESSING: combine all ingredients except hot water in a blender or food
processor fitted with steel blade and blend until smooth. Thin with hot water to
consistency of whipping cream. For garnish, peel flesh of carrot in short shavings
about 4" long. Place in ice water for 30 minutes to curl. Just before serving, toss
noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot curls.
8
HOT PEPPER OIL: recipe: 1/4 cup hot red pepper flakes, 1 cup oil. Combine in a
saucepan over medium heat. Bring to boil, and immediately turn off heat. Let cool.
Strain in small glass container that can be sealed.
9
CHINESE GARLIC CHICKEN 4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white 1 Tablespoon cornstarch 1 Tablespoon dry white wine or sherry 4 green
onions 1 teaspoon minced gingerroot 3 teaspoons minced fresh garlic
(about 6 medium cloves) 2 Tablespoons vegetable oil Hot cooked rice
SAUCE 1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar 1 teaspoon cornstarch 2 teaspoons rice vinegar 1 Tablespoon water
2 Tablespoons dry white wine or sherry 2 Tablespoons soy sauce Place chicken
breasts in freezer for 1 to 2 hours or until very firm but not frozen solid.
Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in
1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved.
Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.
Meanwhile, slice green onions on the diagonal into very thin slices.
Mince gingerroot and garlic. Combine Sauce ingredients, mixing well.
Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink.
Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok
and stirfry about 30 seconds, until ginger and garlic are fragrant but not brown.
Return chicken to wok, restir sauce ingredients and add to wok.
Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens
slightly. Turn off heat and splash with about 1 tsp of dark sesame oil.
Serve over rice. Makes 4 servings.
10
SZECHUAN-STYLE STIR FRY Ingredients 1 lb. tofu, cubed 1/2 lb. snow peas
1/3 c. teriyaki sauce 3 T.Szechuan spicy stir-fry sauce 2 tsp. cornstarch
1 onion, chopped 3 c. chopped bok choy 2-3 T. cooking oil
1 c. broccoli florets 1 red bell pepper 1 7-oz. can straw mushrooms
1 14-oz. can baby corn
Instructions Combine teriyaki, stir-fry sauce and cornstarch; set aside.
Cut bell pepper in strips. Cut snow peas and baby corn in half.
In wok stir-fry onion & bok choy in 1 T. oil for 2 minutes.
Add broccoli & bell pepper;
Stir-fry cubed tofu in 1 T. oil for 2 minutes; add more oil if necessary.
Stir sauce mixture and add to tofu; cook until bubbly.
Add all vegetables; heat through. Serve over hot rice.
11
BROCCOLI AND TOFU IN SPICY ALMOND SAUCE Ingredients Sauce: 1/2 c. hot water
1/2 c. almond butter (original recipe peanut butter ) 1/4 c. cider vinegar
2 T. tamari sauce 2 T. blackstrap molasses 1/4 c. cayenne (this is a HUGE
amount - I use 1-2 tsp.) Saute: 1 lb. broccoli 2 tsp. ginger 4 cloves garlic
1 lb. tofu, cubed 2 c. onion, thinly sliced 1 c. chopped cashews
2-3 T. tamari sauce 2 minced scallions Instructions Sauce: In small
saucepan, whisk together almond butter and hot water until you have a
uniform mixture. Whisk in remaining sauce ingredients and set aside.
Saute: Stir-fry half the ginger and half the garlic in 1 T. oil. Add tofu chunks,
stir-fry for 5-8 minutes. Mix with sauce. Wipe wok clean, saute remaining
ginger & garlic in 2 T. oil. Add onions and fresh pepper, saute for about 5 min.
Add chopped broccoli, cashews and tamari; stir-fry until broccoli is bright green.
Toss saute with sauce, mixing in the minced scallions as you toss. Serve over rice.
12
SWEET & SOUR TOFU Ingredients 1 lb. tofu 1/4 c. lemon juice 1/4 c. tamari sauce
6 T. water 1/4 c. tomato paste 2 T. honey 1 tsp. ginger 4 cloves of garlic 8 scallions,
minced 1 green & 1 red bell pepper, sliced in strips 1 lb. mushrooms 1 c. toasted
cashews Instructions Cut tofu into small cubes; set aside. Combine lemon juice,
tamari, water,tomato paste, honey, ginger, and garlic; mix until well blended.
Add tofu to this marinade, stir gently, and let marinate for several hours
(or overnight). Stir-fry scallions, bell peppers, and mushrooms in 2 tsp. of oil.
After several minutes, add tofu with all the marinade. Lower heat, continue to
stir-fry until everything is hot and bubbly.
Remove from heat and stir in cashews. Serve over rice.
13
CRISP-FRIED TOFU AND GREENS Ingredients 2 cakes of tofu, frozen overnight and thawed
1/2 c. water or vegetable stock 1 tsp. cornstarch 1/2 c. cornmeal or cornstarch
Marinade: 1/3 c. soy sauce 1/4 c. rice vinegar 1 T. finely grated gingerroot 2 cloves garlic,
minced or pressed dash cayenne Sauce: 3 T. soy sauce 1/4 c. dry sherry 2 tsp. rice
vinegar, 2 tsp. honey or brown sugar Vegetables: 3 T. oil 3 cloves garlic, minced or pressed
1 c. thinly sliced onion 6 c. mix of coarsely chopped pak choi, chard, kale, nappa cabbage
or 9 c. chopped spinach Instructions Gently squeeze as much liquid out of thawed tofu as
possible. Cut tofu crosswise into 1/2-inch thick slices, then diagonally, to make 4 triangles.*
Combine marinade ingredients and mix well. Arrange tofu triangles in one layer in a dish
and cover with marinade. Allow to sit for at least 10 minutes to absorb the flavors.
Prepare sauce mix by combining all ingredients in a small bowl.
In a separate bowl mix the water or stock and the 1 tsp. cornstarch. Dredge marinated tofu
pieces in cornmeal or cornstarch and fry over medium heat in 1/8 to 1/4
inch of oil, for 3-4 minutes on each side. Drain and keep warm in 200F
oven. Add leftover marinade to sauce mix. Heat 3 T. oil in a wok. Stir-fry
garlic and onion until onion is tender. Add greens and continue stir-frying
until just wilted but not mushy. Add sauce mix and cornstarch mix and
stir-fry just until sauce is thickened.
Add reserved fried tofu. Serve with
rice.
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